Asian Wings

What is it about wings?  They’re messy, they’re small, they often get stuck in your teeth, but dammit if they aren’t one of the best things about living in America.

 

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These wings are everything you could want in a meal.  A little spice from the Sriracha, a little sweet from the honey, a little toasted goodness from the sesame oil and a little zing from the ginger – these wings have it all.  Assuming you dig Asian flavors. And wings over drumsticks.  If you think you’d prefer deep fried drummies, welp, you’re wrong.  Give these a shot.  I promise you’ll be a convert by your second bite.

 

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Sticky Asian Wings
Recipe and Photos by Charlotte Abrams

1/4 cup soy sauce
3 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon Sriracha sauce
1 tablespoon plus 1 teaspoon honey
2 teaspoons grated fresh ginger
1 large clove garlic, minced
1 1/2 teaspoons toasted sesame oil
2 pounds chicken wings, cut in half at joint

Combine soy sauce, vinegar, mirin, Sriracha, honey, ginger, garlic, and sesame oil in a large baking dish. Taste to make sure it’s awesome and adjust the flavors to your liking if it’s not. Add chicken and toss to coat. Marinate for at least 30 minutes, tossing occasionally. Bake in a 400˚ oven until cooked through, dark, and sticky, tossing occasionally, 35-45 minutes.